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BAKED SOLE WITH TARTARE SAUCE AND SPINACH

Prep/Cooking Time: 30-45 Minutes

Printable Version

Ingredients

4 portions

  • 8 filets sole
  • 200g Baby spinach
  • 20g Butter
  • Salt
  • Pepper
  • 120g Mayonnaise
  • 20g Capers
  • 20g Gherkins
  • 2 Lemons
  • 10g Shallots
  • 5g Parsley

Instructions

  • Place the mayonnaise in a bowl and add to it the juice from the lemons
  • Wash and pick the parsley and dry off
  • Roughly chop the parsley and add to the mayonnaise
  • Roughly chop the capers and gherkins and add to the mayonnaise
  • Peel the shallot and remove the stem
  • Chop the shallot as finely as possible and add to the mayonnaise
  • Once all the ingredients are in stir well and season to taste
  • Keep the tartare sauce in the fridge till needed
  • Remove the spinach from the packet and ensure that it is clean and fresh
  • Place the butter in a thick bottom pan and heat over a medium flame
  • Add to the pan the spinach and cook till just wilted
  • Season to taste and reserve till needed for serving
  • To cook the sole season both sides with salt and pepper
  • Fold the fish filet over and place on a buttered tray
  • Cook in the oven at 180c for 4-6 minutes or until cooked through

To serve

  • Spoon the hot spinach on to the plate and place the cooked sole on top
  • Serve the tartare sauce on the side in a ramekin
  • Garnish the plate with a wedge of lemon